3/4 lb Chestnuts
1 ea Parsnips; peeled, chopped
-fine 2 ea Carrots; peeled, chopped
-fine 1 ea Celery knob; peeled, chopped
-fine 1/2 lb Veal; 1/4″ cubes
4 tb Butter, unsalted
1 ts Salt
1/4 ts Pepper, black
1/2 c Heavy cream
2 ea Egg yolks
Cook the chestnuts, shell them, and puree them. Brown the chopped vegetables with the meat in butter and cook over low heat for 10 minutes. Add 5 cups water, salt, pepper and cook the soup over low heat until vegetables and meat are done. Mix pureed chestnuts into cooked soup and boil for another 5 minutes. Mix heavy cream with eggs yolks, whip into the soup. Adjust salt, serve.